Let me tell y’all something: if you’ve never had Ambrosia Fruit Salad at a family gathering, have you really lived? This is the kind of dish that doesn’t just sit on a plate—it glows. It’s sunshine in a bowl, made with juicy pineapple, plump mandarin oranges, sweet cherries, and soft little marshmallows, all folded into a cloud of whipped cream and just a kiss of sour cream.

It’s not fancy or fussy, It’s not trendy, It’s just… iconic. Especially down South, where a bowl of Ambrosia is as common as sweet tea and porch swings.

A Peek into the Past

From Greek Myth to Sunday Supper

In ancient mythology, the gods feasted on a divine food known as ‘Ambrosia’. And honestly? I get it. The first time I tried Ambrosia Fruit Salad as a kid, I thought I’d stumbled onto dessert before dinner. It was sweet, creamy, and just different enough from other fruit salads to feel like something special.

How It Made Its Way into Southern Hearts

Over time, it became a Southern staple—especially during the holidays. Church potlucks, Easter brunch, summer BBQs… if there was a celebration, Ambrosia was probably sitting front and center in Grandma’s prettiest glass bowl.

A Star on Screen and Off

You might’ve seen it in The Help or other films set in the South. But let me tell you, no movie can capture the magic of a real, homemade Ambrosia Fruit Salad spooned out with love.

Why We Love Ambrosia Fruit Salad So Dang Much

No-Bake Goodness That Feels Like Dessert

No oven? No problem. Ambrosia Fruit Salad is made with just a few ingredients, a bowl, and a spoon. It’s the kind of effortless magic you whip together in minutes and let chill while you enjoy the party.

It’s Sweet Enough to Count as Dessert—But Still Called a Salad

Look, I don’t make the rules. Somehow, calling this a “salad” makes it totally okay to serve alongside deviled eggs and fried chicken. And hey—I’m not complaining.

It’s for Everyone, Every Time

Whether you’re feeding toddlers or grandparents, picky eaters or sweet tooths, Ambrosia hits the mark. It’s nostalgic, creamy, and feels like a warm hug with every bite.

Ambrosia Salad Ingredients (And Why They Work So Well Together)

Tropical Fruit Medley

We’re talking canned pineapple chunks and mandarin oranges, all beautifully bright and juicy. The maraschino cherries? They’re the jewel-toned cherry on top—literally.

Fluffy, Creamy Dream Team

Cool Whip gives the salad that airy texture we all love. A little sour cream cuts through the sweetness and gives the whole thing balance.

Sweet, Chewy, and Nutty Extras

Mini marshmallows bring the fluff, shredded coconut adds a subtle crunch, and if you’re into it—pecans make the whole thing extra Southern.

Here’s Exactly What You’ll Need

This recipe makes enough for about four (but don’t be surprised if it disappears faster than expected):

13 ounces of drained pineapple chunks
10 ounces of mandarin orange segments, thoroughly drained
⅔ cup maraschino cherries, sliced in halves and well-drained
⅔ cup whipped topping (store-bought or homemade)
2½ tablespoons of sour cream
⅔ cup of mini marshmallows
⅓ cup of flaked or shredded coconut
Optional: ¼ cup of finely chopped pecans for added crunch

Let’s Make Some Magic: How to Prepare Ambrosia Fruit Salad

Step 1: Drain Like a Pro

Seriously—don’t rush this. Any leftover juice will turn your Ambrosia into a soggy mess. I drain the fruit, then let it sit on paper towels to dry up any stragglers.

Step 2: Whip Up the Creamy Base

In a large mixing bowl, gently combine the Cool Whip and sour cream. It should be smooth, fluffy, and ready for some fruity company.

Step 3: Fold Everything In

Now gently fold in your fruit, marshmallows, coconut, and pecans. Don’t stir hard—you want to keep the mixture airy, not dense.

Step 4: Chill Out

Pop that bowl in the fridge for at least an hour. Trust me, cold Ambrosia is where the magic really happens.

Tips for Making the Best Ambrosia Fruit Salad

Don’t Skip the Drain Game

I know I’ve said it already—but it’s that important. Properly drained fruit = perfect texture.

Room Temp Ingredients Mix Better

Cold Cool Whip can be a pain to stir. Let it soften for a few minutes on the counter.

Toast the Coconut if You’ve Got Time

It adds a golden, nutty flavor that makes folks think you spent way more time on this than you actually did.

How to Serve Ambrosia Fruit Salad (Beyond the Bowl)

Serve in mini trifle glasses for brunch
Pair it with Hawaiian Macaroni Salad and grilled chicken at your next BBQ
Pack it in a cooler with Tri-Color Pasta Salad for a dreamy picnic combo
Add to your dessert buffet for a lighter, fruitier option

Creative Twists to Try

Boozy Brunch Version: A splash of coconut rum or amaretto adds a grown-up kick
Spice It Up: A dash of cinnamon or nutmeg brings a cozy richness
Fresh Fruit Swap: Use fresh strawberries, grapes, or apples if they’re in season—just dry them well

Dietary Swaps and Lightened-Up Options

Vegan? Use non-dairy whipped topping and vegan marshmallows
Healthier Option? Try Greek yogurt instead of sour cream
Nut-Free? Just leave out the pecans—it’ll still be amazing

Make-Ahead & Storage Tips

Ambrosia Fruit Salad tastes better after a night in the fridge
Keep it sealed tight in an airtight container
It’ll last 3–5 days (if it isn’t devoured before then)
Pro tip: Don’t freeze it—it gets weird

Don’t Make These Mistakes

Don’t use wet fruit
Don’t overmix—fold gently
Don’t serve it warm—cold is where the flavor really shines

Ambrosia Fruit Salad FAQs

Can I make it ahead of time?

Yes, and you should. It’s better the next day.

Can I use fresh fruit?

Absolutely. Just make sure it’s dry.

Is it really a salad?

Technically? Maybe not. But spiritually? 100% yes.

What if I hate coconut or nuts?

Skip ‘em. You’re the boss of your bowl.

Cute Ways to Serve It Up

Layer it in mason jars for single servings
Spoon into parfait glasses with a cherry on top
Use a glass trifle dish to show off those vibrant colors

What to Eat With Ambrosia Fruit Salad

It pairs beautifully with:

Deviled Egg Pasta Salad
Lemon Cucumber Pasta Salad
Tortellini Pasta Salad
Grilled chicken, ribs, fried catfish—whatever you’re cookin’!

The Final Scoop

Ambrosia Fruit Salad is one of those recipes that just feels like home. It’s bright, it’s sweet, and it comes with a side of nostalgia. Whether you’re serving it for brunch, dessert, or just because you need a little joy in your day, it never disappoints.

Next time you’re planning your menu, don’t overlook this classic. And if you make it, tag me—I’d love to see your version!

Ingredients

10 ounces of mandarin orange segments thoroughly drained
13 ounces of drained pineapple chunks
⅔ cup maraschino cherries sliced in halves and well-drained
⅔ cup whipped topping store-bought or homemade
2½ tablespoons of sour cream
⅔ cup of mini marshmallows
⅓ cup of flaked or shredded coconut
Optional: ¼ cup of finely chopped pecans for added crunch

Instructions

Thoroughly drain all canned fruits and pat dry with paper towels to remove excess moisture.
In a large mixing bowl, gently fold together the Cool Whip and sour cream until smooth and fluffy.
Carefully fold in the pineapple, mandarin oranges, maraschino cherries, mini marshmallows, shredded coconut, and optional pecans.
Cover and refrigerate the salad for at least 1 hour before serving.
Garnish with extra cherries or toasted coconut for an added touch before serving.